Crostini with liver spread
This appetizer usually has a stronger taste. This recipe that I use is more delicate. Even someone who doesn't really care for liver will enjoy this version.
10 1/2 oz. chicken liver
1 finely minced medium onion
1 finely minced medium carrot
1 finely minced celery stalk
3 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
6 Tbsp. dry white wine
4 Tbsp. tomato sauce
3 Tbsp. chopped capers
2 Tbsp. finely chopped Italian parsley
a dash of salt and pepper
about 1 1/2 cups lukewarm water
10 slices of unsalted Italian bread such as "pane toscano or pugliese" which doesn't contain salt.
1. In a medium-size saucepan melt 1 1/2 Tbsp. butter with the olive oil over medium heat.
2. When the butter foams add the minced vegetables and cook them for 5 minutes.
3. Add the white wine and stir until it evaporates.
4. Stir in the tomato sauce, salt, pepper and 1 cup of water. Then cook for 30-35 minutes. If it gets too dry add a little bit of more water.
5. Meanwhile cut the chicken liver finely and when the vegetables are tender add the liver to the vegetables and cook it for about 5 minutes.
6. In a food processor put the liver mixture, add the rest of the butter, the capers, the parsley and blend well. Let it cool for 15 minutes.
7. Toast the slices of bread in the oven or on a grill, cut them in smaller pieces and then spread the liver on them.
8. Serve immediately.
When you start eating this appetizer it's very difficult to stop.
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